WPI — Nutricost93g
Salt2g
Egg yolk51g
Vanilla extract4g
Prune purée8g
Applesauce31g
Sour cream27g
Tapioca flour12g
Baking powder4.5g
Cream of tartar2.5g
Baking soda1g
Oat milk (cold)140g
Rolled oats20g
Whole egg26g
Honey (local ATX)26g
Apple cider vinegar2g
Avocado oil27g
Lemon zest9g
Lemon extract4g
Greek yogurt — HEB Nonfat (fold-in)123g
Oat flour69g
Potato starch8g
Greek yogurt (reserved)15g
Frozen blueberries (straight from freezer)105g
Oat flour (for berries)4.5g
01❄️Cold Protein Hydration — Rest 10–12 min
No bloom step — lemon zest and extract added directly to whip.
140g Oat milk (cold) · 93g WPI (Nutricost) · 20g Rolled oats · 2g Salt
- Whisk 140g cold oat milk + 93g WPI + 2g salt until fully smooth.
- Fold in 20g rolled oats.
- Rest 10–12 min. Do not skip.
02🥄Aeration Whip
Separate egg white — reserve for Step 05. Lemon goes in here.
26g Whole egg (yolk only) · 51g Egg yolk · 26g Honey · 4g Vanilla · 2g ACV · 8g Prune purée · 27g Avocado oil · 31g Applesauce · 9g Lemon zest · 4g Lemon extract
- Separate white from 26g whole egg. Set white aside for Step 05.
- Whisk egg yolk (51g) + yolk from whole egg, honey (26g), vanilla (4g), ACV (2g), prune purée (8g) for 60 seconds.
- Stream in avocado oil (27g) to emulsify.
- Whisk in applesauce (31g), lemon zest (9g), and lemon extract (4g) until uniform.
03🥣Cream & Moisture
123g Greek yogurt — HEB Nonfat (fold-in) · 27g Sour cream
- Add aeration whip to hydrated oat/protein bowl.
- Fold in Greek yogurt (123g) and sour cream (27g) until smooth. Do not whip — fold only.
04🌾Dry Structure Blend
69g Oat flour · 12g Tapioca flour · 8g Potato starch · 4.5g Baking powder · 1g Baking soda · 2.5g Cream of tartar
- Whisk all dry ingredients until fully combined.
- Fold gently into batter in two passes.
- Fold in reserved 15g Greek yogurt last.
05🍳Egg White Fold ← NEW
Critical for fluffiness — do not skip.
~15–17g Reserved egg white (from Step 02)
- Whip reserved egg white to soft peaks — 60–90 sec with hand mixer.
- Fold very gently into batter. 3–4 large folding motions only. Do not overmix.
06🫐Final Additions & Mix-Ins
⚠️ Do NOT thaw berries. Frozen keeps them intact and prevents color bleed.
15g Greek yogurt (reserved) · 105g Frozen blueberries · 4.5g Oat flour (for berries)
- Fold reserved Greek yogurt (15g) into batter.
- Toss frozen blueberries (straight from freezer) with 4.5g oat flour.
- Fold in blueberries last. Do not overmix.
🔥 Bake Protocol — BOV900 Convection
Longer bake time due to moisture from frozen berries.
Phase 1 — Dome Set
360°F
3 minutes · Convection
Phase 2 — Controlled Bake
340°F
16–19 minutes · Convection
- Portion 140g into tulip cups.
- Chill uncovered 20–25 min.
- Phase 1: 360°F convection · 3 min.
- Phase 2: 340°F convection · 16–19 min. (longer due to frozen berry moisture)
- Rotate tin 180° at 8 min into Phase 2.
- Pull at 200–205°F internal temp.
- Rest in tin 5 min. Cool on wire rack.